Monkfish is a versatile, delicious, and easy-to-cook fish with a firm, meaty texture that holds up beautifully in many preparations. It works especially well in tacos, and it is equally tasty fried, roasted, grilled, or gently poached. Its mild flavor makes it approachable, while its rich texture makes it feel a little more special than everyday fish. Ingredients Monkfish cheeks or medallions 1–2 cups white wine (for poaching) 1–2 tbsp taco seasoning (store-bought or homemad

Fresh seafood is one of the simplest and most flavorful foods to cook at home, especially when it comes directly from local fishermen

The Story of Day-Boat Scallops On Cape Cod, a boat like the F/V Helltown leaves the harbor with a simple mission: to harvest sea scallops in a short period of time. These are called day-boat scallops, and the difference shows on the plate. Because they’re landed and processed within hours, Chatham Harvesters Day-Boat Sea Scallops arrive at your kitchen incredibly fresh, sweet, clean-tasting, and naturally creamy. Unlike scallops that sit on ice on the larger boats that fish

Bring the taste of the Cape to your table with these Smoked Mackerel Mini Fish Cakes made with Chatham Harvesters' smoked mackerel. This easy-to-make recipe is perfect as an appetizer, offering bold flavor in every bite. The herbs beautifully complement the molasses-vinegar brine of the smoked mackerel. Thyme and rosemary echo the bay leaf’s woodsy notes, while parsley brightens the richness. A touch of Dijon and a squeeze of lemon balance the subtle sweetness of molasses and

Tender, buttery skate in a fragrant broth, finished with lemon and herbs. This delicate dish is light and delicious. White Wine Poached Skate Wings Ingredients (Serves 1-2) 2 Chatham Harvesters skate wings (about 1lb  total) 1/4 cup dry white wine (Sauvignon Blanc works great) 1/2 cup fish stock or light vegetable stock (or water in a pinch) 1/2  small onion, thinly sliced 1cloves garlic, smashed 1 celery stalk, sliced 1 small carrot, sliced (optional, but adds sweetness) 1 b

At Chatham Harvesters, exceptional quality begins at sea. Our Cape Cod bluefish are harvested by experienced fishermen like Tom Smith of the F/V Sea Wolf , who handle each fish with meticulous care from the moment it comes aboard. Every bluefish is promptly bled and iced to preserve its texture, flavor, and freshness, setting the highest standard from the start. Once landed, the fish are delivered directly to Chatham Harvesters, where they are expertly processed, vacuum-seale

Chatham Harvesters Day Boat Sea Scallops  are a nearly perfect, versatile protein. Naturally lean and nutrient-dense, sea scallops are high in protein, low in fat, and rich in essential minerals like selenium, magnesium, and vitamin B12, which support energy metabolism and heart health. Their mild, slightly sweet flavor makes them adaptable to many preparations, baked and breaded, scalloped, broiled plain, marinated, or even ceviche-style  (“cooked” with citrus acids such as

Fresh, bold, and rooted in the waters off Cape Cod, this baked mackerel recipe celebrates the clean flavor and sustainability Chatham Harvesters is known for. Our whole mackerel, whether hearty large or tender tinkers, shine alongside vibrant vegetables, warming curry spice, and bright citrus, all gently roasted to let the fish speak for itself. It’s a simple, nourishing dish that reflects the Harvesters’ commitment to responsibly caught seafood and everyday coastal cooking t

Chatham Harvesters Smoked Fish Onigiri  brings Japanese comfort food and Cape Cod craft. together. Gently seasoned, hand-formed rice is filled with rich, flaky Chatham Harvesters smoked fish , showcasing the clean ocean flavor and careful smoking that define the unique dish. Wrapped in crisp nori, each onigiri is simple, portable, and deeply satisfying, letting the quality of the seafood shine while offering a modern, globally inspired way to enjoy sustainably sourced, local

Skate is one of the ocean’s quiet treasures, humble, sustainable, and full of surprises. Skate wings are the cut most cooks recognize, prized for their delicate strands and buttery texture, with a sweet, scallop-like flavor that seafood lovers cherish. The flavors tell the story of a fish that rewards curiosity and careful cooking. Caught in cold, temperate waters and harvested responsibly in well-managed fisheries, skate offers clean flavor and remarkable versatility. Its me

Certain cooking techniques that feel almost magical, not because they’re trendy, but because they’ve stood the test of millennia. Salt-baking a whole fish is one method. Imagine: a whole fish, wrapped in a cocoon of coarse sea salt, roasted until the flesh inside becomes impossibly moist, tender, and aromatic. When you crack open the hardened crust, after a soft plume of steam escapes, a perfectly cooked fish is revealed, that requires almost nothing to shine. This method isn

One of our Harvester crew members, Courtney, the friendly face who carefully processes our landings, packing and freezing them within hours to preserve their freshness, recently shared a photo of a mackerel dish she made for her family. I immediately asked her to share the recipe, which we’re thrilled to feature here. Courtney just purchased her first fishing boat and is working toward her state license to fish for mackerel, a fitting milestone for someone so dedicated to our

While risotto looks fancy, it’s essentially a comfort food in Italy, especially in the northern regions like Lombardy and Veneto. Traditionally, it’s served as a first course ( primo piatto ), though hearty versions with seafood like lobster often stand as a full meal. Opening the refrigerator and finding a batch of live lobsters staring back at me was always a summer surprise. It usually happened around the 4th of July, thanks to an old-fashioned barter with a local lobsterm

There’s something special about flounder, or fluke, as I’ve always known it. It brings back memories of coming in from a day of weir fishing to Stage Harbor, the air filled with salt and sun, families and fishermen alike drifting in small skiffs with hand lines over the rails. The harbor would be alive. Sailboats, catboats, and working boats crossing paths as they came through the channel. I can still picture small skiffs bobbing gently with someone hauling up a shimmering fl

FRIED DOGFISH : It’s crispy on the outside, tender on the inside. Fall is festival time for us on Cape Cod. Nothing compares to the Love Live Local Fest in Hyannis or the Oyster Festival in Wellfleet — except, of course, Chatham’s Oktoberfest. Oktoberfest is pretty special for the Harvesters.  We had the opportunity to serve up Chatham’s best seafood alongside Elwood’s Raw Bar and Chatham Shellfish Company,  two hometown favorites. It felt like a mini seafood festival within

The ease of enjoying premium tuna steaks, toro and poke at home this season comes from the dedication of Chatham Harvesters fishing...

Some flavor pairings feel effortless—like they were always meant to be. This is one of them. Pan-seared sea scallops and caramelized...

EASY TO MAKE: Baked Summer Flounder Caught fresh from the waters of Nantucket Sound by Chatham Harvesters Cooperative members Captain...

Grilling whole fish like black sea bass is a fantastic way to enjoy its mild, slightly sweet flavor and tender texture. Here’s a...

Dick and Susan, longtime Chatham Harvesters’ Fish Share members, are passionate bluefish anglers who live for the thrill of casting into...